Une belle recette qui donne de superbes pains.
J'aime bien la technique du Tangzhong, ça donne une belle texture à la mie.

À refaire !

Ingredients for the tangzhong

• 20 g (2tbsp) strong white bread flour
• 100 ml water

Ingredients for the dough

• 350 g (scant 3 cups) strong white bread flour
• 7 g (2 tsp) fast action yeast
• 1 tsp salt
• 50 g (1/4 cup) caster sugar
• 1 tbsp milk powder (optional)
• 125 ml (1/2 cup) full fat milk
• 1 large egg
• 50 g (scant 1/4 cup) softened butter

Ingredients for the glaze

• 1 egg, beaten with a splash of milk
• sesame seeds

Instructions

1. To make the tangzhong, place the flour in a small saucepan and gradually whisk in the water. Place over a medium heat and cook, whisking constantly until it has thickened to a wallpaper paste-like consistency. Remove from the heat, scrape into a bowl and cover with clingfilm directly on the surface, set aside to cool.
2. Place the flour, yeast, salt, sugar and milk powder in the bowl of a stand mixer fitted with the dough hook, lightly stir together and make a well in the centre. Add the egg, milk and tangzhong to the well and mix on a low speed until it comes together into a dough.
3. Add the butter and mix on a high speed until the dough is very stretchy and comes away from the sides of the bowl, this can take about 15 minutes, even in a stand mixer.
4. Transfer the dough to a lightly greased bowl, cover with clingfilm and either place somewhere warm to rise until doubled in size, about 1-2 hours, or in the fridge overnight.
5. Line a baking sheet with baking parchment. Divide the risen dough into 8 equal pieces and shape each piece into a ball on a lightly floured surface. Spread the balls out well spaced apart on the baking sheet and loosely cover with oiled clingfilm. Leave to rise for about 1 hour until puffy.
6. Meanwhile, preheat the oven to 200C/400F/gas mark 6. Brush the risen buns with the beaten egg and sprinkle with sesame seeds. Bake for about 20 minutes until deep golden, the internal temperature should reach 94C.
7. Transfer the buns to a wire rack to cool before serving, store in an airtight container.

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Elles ont été reprises de nombreuses fois sur d'autres sites.

J'ai envie de grillade en ce moment. Ce burger ferai parfaitement l'affaire.
À essayer !!!

Ingredients

• ¼ cup lowfat plain Greek yogurt
• 1 teaspoon white wine vinegar
• ½ teaspoon sugar
• ½ small red onion, divided
• 1 ripe avocado, cut into 1-inch chunks
• 1 cup thinly sliced cucumber
• 1 portobello cap
• 1 cup frozen shelled edamame, thawed
• 2 cloves garlic
• 2 boneless, skinless chicken breasts (6 ounces each), quartered
• 2 tablespoons reduced-sodium soy sauce
• ¼ teaspoon cayenne pepper
• 1 tablespoon olive oil
• 4 whole-wheat English muffins (or wholegrain buns), split
• Lettuce leaves (optional)

Instructions

1. Heat oven to 400°F.
2. In a bowl, whisk together yogurt, vinegar and sugar.
3. Dice half the onion; add diced onion, avocado and cucumber to yogurt mixture; toss to coat.
4. In a food processor, process portobello, edamame, garlic and remaining half of onion until finely chopped.
5. Add chicken, soy sauce and cayenne.
6. Pulse until chicken is chopped and ingredients are combined, about 12 times.
7. Form mixture into 4 patties.
8. Heat oil in a large oven-safe skillet over high heat.
9. Add patties and cook, turning once, until both sides are browned, 2 to 3 minutes per side.
10. Place skillet in oven; bake until patties are cooked through, 12 to 14 minutes.
11. Place lettuce, if desired, and patties on bottom halves of muffins; top each with 1/2 cup avocado mixture and remaining muffin half.